To Develop the Gluten When Mixing Brioche

question 9

Multiple Choice

To develop the gluten when mixing brioche

• A) fat is added after the dough is fully kneaded.
• B) eggs and fat are added after the dough is fully kneaded.
• C) all the ingredients are at room temperature and the dough is mixed to a higher dough temperature.
• D) the dough is fermented in the refrigerator.

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